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Bulgur tabouleh con menta

Pensiamo al tabouleh come a un’insalata di bulgur con un sacco di prezzemolo e menta. Ma il vero tabbouleh libanese è un’insalata di erbe di limone con un po ‘di bulgur fine, un giardino commestibile che puoi raccogliere con foglie di cuore di lattuga romana o semplicemente mangiare con una forchetta.

Tabbouleh è molto popolare in Francia, dove viene spesso servito come insalata da picnic o come pranzo leggero.

Per un’alternativa senza glutine, puoi sostituire il bulgur con la quinoa.

Bulgur tabouleh con menta – 4 persone

  • 100 g boulgour
  • 2 pomodori medi
  • 40 g di cipolle nuove sbucciate
  • 150 g di cetriolo pelato
  • 1 mazzo di menta
  • 1 succo di limone
  • 8 dl di olio d’oliva
  • sale
  • pepe


  1. Misura il volume di bulgur e metti in una casseruola 2 volte e mezzo questo volume d’acqua. Aggiungi un po
  2. salare e 2 o 3 bellissimi rametti di menta quindi portare a ebollizione.
  3. Versare l’acqua sopra il bulgur in una grande ciotola, mescolare e coprire con un panno per lasciarlo gonfiare.
  4. Mescolare delicatamente con una forchetta grande per allentare i grani.
  5. Taglia i pomodori e taglia la polpa a piccoli dadi. Semina il cetriolo e taglialo a dadini. Tagliare le nuove cipolle in strisce sottili. Foglia la menta e trita 4 cucchiai.
  6. Mescolare delicatamente tutti questi ingredienti con il bulgur e condire con sale, pepe, succo di limone e olio d’oliva. Lascia raffreddare almeno un’ora in frigorifero. Servire su un bel piatto con alcune foglie di menta per la decorazione.
  7. Puoi dare libero sfogo alla tua immaginazione aggiungendo altri ingredienti come peperoni, uvetta, lime, altre spezie …

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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